# Components:
→ Filling
02 - 3 tablespoons canned pumpkin puree (unsweetened)
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1/2 teaspoon curry powder
06 - 1/4 teaspoon smoked paprika
07 - Salt and freshly ground black pepper, to taste
→ Garnish
08 - 1 teaspoon chives or green onion, finely sliced
09 - Pinch of smoked paprika or curry powder
10 - Toasted pumpkin seeds (optional)
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.
02 - Drain cooked eggs and transfer to an ice bath until fully chilled. Peel the eggs and slice lengthwise.
03 - Remove yolks carefully and set egg whites on a serving platter.
04 - Mash yolks until smooth. Add pumpkin puree, mayonnaise, Dijon mustard, curry powder, smoked paprika, salt, and pepper. Mix until creamy and well combined. Taste and adjust seasoning as needed.
05 - Spoon or pipe the prepared filling into each egg white half.
06 - Top with chives, a sprinkle of smoked paprika or curry powder, and toasted pumpkin seeds if desired. Serve chilled.
